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Explore the vibrant city of Las Vegas with endless entertainment options. Discover top recommendations for your next trip, from iconic hotels like Bellagio and Caesars Palace to spectacular displays along Las Vegas Boulevard.
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Yeasted
100% Whole-wheat Bread – Weekend Fun with Tangzhong & Semi-Autolyse Method
Baking Diary – Log 21 – 01.03.2014 OK, after a long, long post like the last, I want to go really light this time. So, Rose, what’s for today? 🙂 It gonna be nothing new, just creating and testing a … Continue reading →
goldenstateservicesj
Mar 2, 20147 min read
Revealing the Ultimate Secret of Tangzhong – Part 2: Examples of Recipe Conversion + Tangzhong Whole-Wheat Pull-apart Bread + Learn to Bake in Clay Pot
Baking Diary – Log 16 – 09.11.2012 This Tangzhong series intentionally includes two parts: The Universal Tangzhong Recipe Converting Formula and Examples. This is part 2/2. Link to part 1, here. —————————————————- Hi guys, again, As promised in the previous post, … Continue reading →
goldenstateservicesj
Nov 8, 201213 min read
Revealing the Ultimate Secret to Softer, Fluffier Bread that Stays Fresh for Days – Part 1: My Universal Tangzhong Converting Formula
Baking Diary – Log 15 – 31.10.2012 —This post was written in 31.10.2012 — This Tangzhong serie intentionally includes 2 parts: The Universal Tangzhong Recipe Converting Formula and Examples. This is part 1/2. UPDATED 09/11/2012: Link to part 2, here. —————————————————- … Continue reading →
goldenstateservicesj
Nov 5, 20129 min read
My Croissant Chronicle – Part 3 – And the Journey Continue… – My Collection of Danish Pastries’ Fillings and Shaping
Baking Diary – Log 11 – 19.05.2012 In the previous posts in this blog, you have learned how to laminate your dough. Here is my recipe with detailed instruction pictures at every step, suitable for beginners. Here is the review … Continue reading →
goldenstateservicesj
May 19, 201211 min read
Croissants and Everything Laminated – How it all began + Lessons and Tips learned – My Croissant Chronicle – Part 2
Baking Diary – Log 8 – 09.05.2012 In the last post, I just technically share with you my recipe and techniques on how to make a croissant: layering yeast dough with butter, rolled and folded several times in succession, then … Continue reading →
goldenstateservicesj
May 10, 201217 min read
Croissants and Everything Laminated – My Revised Recipe for Beginners – My Croissant Chronicle – Part 1
Baking Diary – Log 7 – 08.05.2012 Ever heard about bread named “croissant”? No? Wait, NO? REALLY? Are you 100% sure? O.M.G, poor friend, you just miss the one hidden wonder of our world! Get out of the chair, go … Continue reading →
goldenstateservicesj
May 8, 201213 min read
Sunday Light Baking – and My Favorite Daily Soft White Bread Recipe
Baking Diary – Log 6 – 07.05.2012 Today I will bake my Daily White Bread – a revision of the Amish White Bread, a very popular bread recipe on allrecipes.com. Here is the link to the original with more than 2000 … Continue reading →
goldenstateservicesj
May 6, 20124 min read
Adventure to the Mysterious Bánh mì land – Episode 2/2 – My Bánh Mì, a.k.a. Vietnamese Baguette Recipe
Baking diary – log 3 – 28/04/2012 Yesterday, I did a long and pretty informative research about Bánh mì and how we make it originally in Vietnam. Today, as promised, I will describe how I make Bánh mì in my … Continue reading →
goldenstateservicesj
Apr 28, 201214 min read
The Adventure to the Mysterious Bánh mì land – episode 1/2 – Traditional Vietnamese Baguette
Baking diary – log 2 – 27/04/2012 —- Update: Here is link to my Banh Mi Recipe, totally suitable for homemade —- This is it, the post that is definitely worth waiting: a 2-day continuum about Bánh Mì – the mysterious … Continue reading →
goldenstateservicesj
Apr 27, 20129 min read
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